Oven Roasted Sweet Potatoes

Sweet potatoes are roasted to perfection with chunky onion wedges and garlic, then finished with a drizzle of balsamic vinegar for a naturally sweet holiday side dish. My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was and asked for the recipe.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course lunch/dinner

Cuisine south american

Servings 4 people

Calories 981.7 kcal

Equipment

1 Mixing Bowl
1 Shallow Roasting Pan Ensure it's large enough to avoid overcrowding.
1 Chef's knife
1 Cutting Board
1 Measuring Spoons

Ingredients

Main

4 cups chopped peeled sweet potato
1 sweet onion cut into wedges
2 cloves garlic sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar or more to taste
1 pinch salt and ground black pepper to taste

Instructions

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Dotdash Meredith Food Studios
Mix sweet potatoes, onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. Dotdash Meredith Food Studios
Roast sweet potato mixture in the preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Dotdash Meredith Food Studios
Remove from the oven. Drizzle balsamic vinegar over the vegetables; season with salt and pepper. DOTDASH MEREDITH FOOD STUDIOS

Notes

For optimal caramelization and even cooking, ensure sweet potato pieces are uniform in size, about 1-inch. Do not overcrowd the roasting pan; use two if necessary to allow proper browning and prevent steaming. Turn vegetables frequently for even cooking. Consider reducing the balsamic vinegar slightly in a small saucepan for a thicker, more intense glaze, or add fresh herbs like rosemary or thyme during the last 15 minutes of roasting for an aromatic complexity. Adjust seasoning after roasting, adding a pinch of flaky sea salt for an elevated finish.